Process for treating figs



7 in preparing figs for market" to process them own, have bylaw set'maximum limits as to sul- 30 3 consuming trade has been educated to demand Also, the presence of sulphur or its compounds 5 Patented as. 2, 1937 a A 2,072,309

umrao s'rarlais PATENT OFFICE rnooass FOR TREATING mos Carl F. Love, San Jose, Calif assignor to Cali-- fornia Prune Va-Apricot Growers Association, San Jose, Calif.', a corporation of California a No Drawing. Application May 25, 1935, if g 2} 1? E i 1 Serial No. 23,454 t, i U we m 4 Claims. (01. 99-156) This invention relates to the processing of darkening of the fruit, sugaring and spoilage figs and has particular reference to fruit which not only retard the marketing life of the product at some time in its handling preparatory to beand cause losses to all handlers, but also tend ing marketed has been allowed to dry, in conto discourage the trade handling any consider- 5 tradistinction to figs which are picked fresh and able quantity of such fruit, thereby limiting the 5 ld or k t d as h, marketing season. The invention, therefore, not An object of the invention is to restore the only prolongs the marketing life of the product natural light color of the so-called whitefigs by inhibiting or retarding these influences but ordinarily lost in the normal process of prepar-v also increases the value of the packaged proding the dried fruit for market or in the storage uct due to greater attractiveness and resultant 1 of same preparatory to being processed for higher consumer appeal. market, and to so treat the fruit that this dark- To avoid these conditions on a portion of the ening eifect is further retarded, thereby lengthpack it has been for years a practice to treat ening the average period of marketing and configs at one point or another in their preparation ,5umption,.-. for markets with i-sulphury iiibxide in orders-to 15 7 Another object of this invention is to providepartly avoid or retard the conditions above dea process whichretards the crystallization of scribed. This treatment is given either prior sugar on the exterior of the individual specimens to or after the actual drying operation and 0f the fruit. This also lengthens the marketing previous to the packaging or both. life of th pr9duct I I I 'There are, however, certain dimculties which 20 Another object of the invention is to provide confront processors making use of this method.. sterilization of the fig prior to packagin using In the first place, quantities of sulphur coma medium which will pass off when its function pounds remain in the fruit after exposure to has been performed and will leave no residue on sulphur dioxide and their presence is not desir- 5 the fruit; able. Furthermore, the presence of certain sul- 2" Other objects and advantages will become apphur compounds is regarded by some, to deflparent as this specification proceeds and the nitely spoil the taste of the fruit. In fact, this 'novelties will be defined in the appended claims. agent is regarded by some as being so injurious- It has been, and stillis, the uniform practice to health that many countries, including 'our by immersion in boiling water or steam or by phur content, This has been a troublesome burother process of rehydration. y den to the fruit packers for it is practically im- This process is necessary to the production of possible to control the sulphur process within a clean, pliable and tender finished product. The fine limits.

and require such fruit. As a result of .this in the figs has rendered them unsalable to most sterilization and softening of the fruit which is, users of flg'paste, who makeup a large portion in fact, a cookingor soaking of short duration, of the market for this particular fruit. Several the fruit sugars contained in the meat of the States, while allowing certain limits of sulphur. 4O fruit are drawn to the surface and permeate the 1 in the fruit sold in its original condition, donot 40 skin-of the processed fruit, quickly producing an allow this typevof fruit to be compounded gvith unsightly discoloration as compared with the other ingredients in products such as jams, cooklight color of the original dried fruit prior to said ies, candies, or the like. .7 processing. As the fruit so processed is later Furthermore, the use of this agent does not a subject to any evaporation in the normal exalways produce all of the desired .results and 45 posure in trade channels, the fruit sugar on the the merchandise must be either withdrawn'from surface is inclined; to crystallize producing a the channels of trade forreprocessing or degrayish appearance which is also unsightly, for stroyed for lack; of consumer appeal. --Also in the eyes of the inexperienced consumer it reowing to the disadvantages of the sulphur procsembles the appearance of a mold condition. ess sulphur is not used on a vquantity of the pack 50 'In additiondue to improper sterilization durand the resulting merchandise is subject to the ing the preparatory process of packaging, fruit conditions described. may become unfit for consumption while in the Iam aware that processes have been developed channels of trade due to spoilage caused by bacclaiming the removal of the sulphur compound teria or molds. Thesethree conditions, that is,. or their conversion to other substances but the 5:

disadvantages pointed out above continue to prevail.

In the practice of the present process no sulphur dioxide or compound thereof. is used in any stage and thus the many problems attendant upon the use of that agent are completely overcome, At the same time the problems arising out of the necessary use of the hot water or steam or other'process of hydration are also overcome more effectively thanby the use of sulphur.

My process utilizes an activating organic peroxide such as hydrogen peroxide. The purposes described above are accomplished by the l.

liberation of nascent oxygen in contact with the fruit at various-stages after drying.

My process utilizes hydrogen peroxide in the following manner: The figs are first dried in the natural manner, without the aid of any foreign substance whatsoever. An example of this is the common practice of exposure to the sun's rays or by artificial dehydration until they are sufiiciently dried to preserve them through a period of storage in bins, boxes, or bags, pending their processing and packing forshipment. This drying process is normally the function of the orchardist and grower, following which the fruit is delivered to warehouses where the fruit is stored and held until such time as sales are made calling for the preparation and delivery of a variety of packs and conditions of finished product. In preparing figs for trade shipment they are subjected to the common practice of immersion in a tank of boiling water or other process for cleansing purposes and also to soften them, so that they can be handled and molded into shapes if intended for small brick'packages. My process calls for the subjection of the fruit, either prior to or after this immersion or both, to the action of hydrogemperoxide in water, either applied by spraying or dipping, or the like. The

fruit is then allowed to stand from approximately twelve to fourteen hours or over night in order to allowthe nascent oxygen liberated from th peroxide to perform its function.

It has been my experience that in .treating the average run of fruit my process can be carried out to its best advantage when the water employed in the rehydrating, cleansing and softening step is slightly below the boiling point, that is to say, when its temperature ranges between 200 and 210 Fahrenheit. Further, that the best results are also obtained when the hot water treatment lasts from about two to seven minutes. In stating these figures, both as to temperature and time, I am merely indicating a preference and wish it understood that the same may be varied to accommodate differences in the condition of the fruit as well as climatic conditions without departingfrom the spirit of this invention.

While it is regarded as optional, experience has shown that some further benefits may be derived from the application of the hydrogen peroxide solution to the figs both before and after the hot water or steam or other process of hydration. This second application can be accomplished by having the packers brush, spray, or dip the bricks of figs or other forms of finished product in the solution at any time prior to the final wrapping of the finished product. This application fol- I lowing the hot water or steam process may or may not precede the manual process of preparing for the final wrapping.

Further, a third application of the solution may, in certain cases prove beneficial, For example, the figs may be treated once prior to the hot water or steam or other hydration treatment, than by the application of the solution prior to the preparation of bricks or other commercial packs followed by a final treatment of the fin- 5 ished product before the final packaging.

Following the variety of applications heretofore outlined, the figs are packaged or handled in any of the conventional ways, such as ground into paste, packed into wooden or fibre boxes, wrapped in cellophane or packaged 11 paper cartons or cans.

There are many benefits derived from the practice of the process just outlined. Laboratory tests show conclusively that the figs are much lighter in color than those treated according to old processes but they have a plumper and fuller appearance, characteristics which appeal to the prospective buyers. This plumpness is not caused by the presence of oxygen gas left by application of the solution described, as might be supposed, but rather it is understood to be caused by a swelling of the skin of the fig and the fibrous substances directly beneath the skin.

Our observation has been that the color of the meat of the fig is not affected by the process forming the subject matter of this invention, but does derive definite benefits from the sterilizing action of released oxygen.

The results set forth above are understood to be brought about by the following reactions: First, the bleaching is caused by nascent oxygen present in the processing released by the hydrogen peroxide in contact with the fruit. Second, the oxidized skin is rendered more impervious to the absorption of moisture and sugar syrups from the meat of the fruit which produces discoloration.

My process also opens up a new field in that so-called black figs may be sufliciently lightened in color to make them available in the manufacture of fig paste. Heretofore it has not been possible to use black figs in the manufacture of fig paste of a color suited to meet common trad specifications.

An additional practicable application of my in vention is in the case of packs oi fruit which have become unsalable because of changes in surface characteristics occurring during display or storage. For instance, it frequently happens that particular packs of fruit will lay in so-called spot stocks for many months due to lack of seasonal demand, oversupply or other trade conditions, and the exposure of this fruit results in an unsightly appearance from discoloration or drying out. It is indisputable that such fruit is not in the last interiorly affected in any way and that it is as wholesome as the day it was first packed. Ordinarily such fruit is recalled and reprocessed-according to the several conventional steps or sold for the manufacture of by-products, such as fig paste, with consequent loss of profit. By the use of my process, however, such packs may be reconditioned by removing the wrappers and subjecting the brick of figs tothe action of the above-described solution of hydrogen peroxide and water. This will change the characteristics I of the surface sugars and lighten the color of the be varied to suit the condition of the figs which are being prepared. Since the natural condition of dried figs is a product the appearance of which is determined 'by conditions 0! soil and climate it isnecessary to vary the strength of the solution used in this process in order to get uniform results. v

What I claimand desire to secure by grant of Letters Patent is: I

1. The process of treating dried iigs which comprises first, subjecting them to the action of a solution containing hydrogen peroxide 2%, water 98%, allowing the fruit to standirom 12 to 14 hours then immersing the fruit in water, the temperature of which is slightly below the boiling point, for from two to seven minutes. p

2. The process of treating dried figs which comprises first, subjecting them to the action of a solution containing hydrogen peroxide 2%, water 98%, and allowing the fruit to stand for from 12 to 14 hours, then immersing the fruit in water,

them into small bricks and finally treating the brick of figs with the aforementioned solution.

3. The process of treating dried figs which comprises flrst, subjecting them to the action of'a solution containing hydrogen peroxide and water and allowing the iruitto stand for from 12 to 14 hours, then immersing the fruit-in hot water from two to seven minutes, then pressing them into small bricks and .flnally treating the brick of figs with the aforementioned solution.

4. The process of treating dried figs which com- A prises first, subjecting them to the action of a solution containing hydrogen peroxide 2%, water the temperature of which is slightly below boiiing, from two to seven minutes, then pressing 98%, and allowing the fruit to stand for from 12 to 14 hours, then immersing the fruit in water,

the temperature of which ranges between 200 to 210 from two to seven minutes, then pressing them into small bricks and finally treating the bricks oi figs with the aforementioned solution.

CARL I". LOVE. 

